Lentil Vegetable Soup

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* Exported from MasterCook II *

 

Lentil Vegetable Soup

 

Recipe By : Mary McDougall

Serving Size : 12 Preparation Time :0:00

Categories : Lentils Mcdougall

Soup Vegan

 

Amount Measure Ingredient -- Preparation Method

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8 Cups Water

1 1/2 Cups Dried Lentils

1 Onion -- chopped

1 Large Carrot -- chopped

1 Celery Stalk -- chopped

2 Potatoes -- coarsely chopped

Or 2 Cups Cooked Brown Rice

1 Tbs Chopped Fresh Parsley

1 Tsp Dried Thyme

1 Tsp Freshly Ground Black Pepper

1/4 Tsp Ground Cloves

1/8 Tsp Liquid Smoke Flavoring

2 Tbs Water

2 Tbs Minced Shallots

2 Tbs Minced Garlic

1 Tsp Ground Cumin

1 Tsp Ground Coriander

Fresh Parsley, If Desired -- for garnish

 

Place the water in a large soup pot with the lentils, onion, carrot,

celery, potatoes or rice, parsley, thyme, pepper, cloves and liquid smoke.

Bring to a boil, reduce the heat, cover and simmer about 45 minutes.

Meanwhile place the 2 TBS water, shallot and garlic in a small pan.

Cook, stirring, until tender, about 5 minutes. Mix in the cumin and

coriander. Continue to cook, stirring, for another minute. Add to the soup

and stir. Remove 3 cups of the soup to a blender. Puree until smooth and

recombine with the rest of the soup.

Garnish with fresh parsley before serving, if desired.

From The McDougall Program For Maximum Weight Loss by John A McDougall MD.

Recipes by Mary McDougall.

 

 

 

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